So, what are they? Well, they are a noodle substitute made from tofu, and like tofu, the noodles take on the flavor of whatever sauce you've used...in my case, a peanut sauce. But, I also tossed them with meat sauce and they were delish! I will warn you, though, that the authentic aroma (their words, not mine) is initially a bit off-putting. You will need to rinse them under very warm running water to rid them of their aroma - best marketing term EVER! I found them at my local Winn-Dixie in the produce section. Whole Foods had a different brand that was shelf-stable, which I found in the Asian section. They were nearly identical to the House brand. I tried to fake out my guys - but no can do! The texture of the noodle is a bit, hmmm, chewy, but in a pleasant way. My guys, however, are regular noodle dudes and have now taken to smelling and squishing all of the pasta that comes their way....You, however, should be brave and try them out!
- 1 cup unsalted dry roasted peanuts
- 1/3 cup water
- 2 cloves garlic, minced
- 3 teaspoons gluten-free soy sauce
- 2 teaspoons sesame oil
- 1- 2 tablespoons agave nectar or brown sugar, to taste
- 1/2 teaspoon fish sauce (you can leave this out, but it's really yummy)
- 2 tablespoons lime juice
- 1-2 teaspoons Thai chili sauce, to taste
- 1/3 cup coconut milk
- Water, to thin
Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little water or additional coconut milk.
Adjust according to your tastes - more soy or fish sauce if not salty enough; too salty - more lime or increase the agave or brown sugar.
If you'd prefer something a bit easier, try this Peanut butter peanut sauce